So buckeyes have been around forever. I can remember my Mom making them when I was little. I swear the best part of making buckeyes was 1 rolled ball for the freezer, one ball for your mouth… another for the freezer and another for your mouth 🙂 Yeah… no wonder it took me years to re-eat them. I swear one year I must have eaten a dozen while making these. LOL
Well this year I wanted to make them again for the holidays but this time I wanted to spruce them up. I wanted texture other than creamy and smooth. I wanted crunch and richness. I wanted it all— salty, sweet, crunchy, smooth, gooey and rich. What better way to do this to these puppies than board them on the Flavor Elevator and sent ’em right to the Penthouse Suite!
Aw yeah… we’re going hardcore people. We’re going full fledged this ain’t your Mama’s buckeyes! So hold on to your gutchies cause you’re about to be thrust into the big leagues peeps.
We’re talking creamy peanut butter, rich melted chocolate, salty pretzels and the pièce de résistance… GANACHE filling!
Oh yeah brother.. I took you there and there ain’t no turning back!
- 1/2 cup creamy peanut butter
- 1/4 cup, plus 1 tablespoon confectioners’ sugar
- 1 tablespoon unsalted utter
- 1 cup pretzels, crushed
- 5 ounces melted milk chocolate
- 3/4 cup chopped milk chocolate
- 1/2 cup heavy cream
Make the ganache
- Put the chocolate pieces in a bowl. Heat the cream over medium heat just until it starts to get bubbles around the edges.
- Immediately remove it from the heat and pour it over the chocolate pieces.
- Let it sit for 30 seconds and then stir slowly. As you stir, gradually add the rest of the chocolate pieces until they are all melted and the mixture is emulsified. This takes about 2 minutes. You want it super smooth and shiny.
- Allow to come to room temperature and then pop in the fridge for an hour.
Make the Buckeyes
- Stir together peanut butter, confectioners sugar, unsalted butter, the crushed pretzels.
- Take the well chilled ganache from the fridge and scoop into 1 teaspoon sized balls.
- Grab a 1” portion of the peanut butter pretzel mixture.
- Make a well in the middle and put the ganache ball inside.
- Form the pretzel mixture around it into roughly 1″ balls.
- Freeze for 30 minutes, or until firm.
- Melt chocolate over low heat. Dip balls into melted milk chocolate, and refrigerate until set.
For other awesome tips on using Ganache, check this out!